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- Brand: Reservoir
- ABV: 50%
The conventional wisdom is that spice in American whiskey comes from the rye. Wheat, I learned from drinking Van Winkle wheated bourbons, ages more elegantly and softens a whiskey out over many years. However, in all my encounters with Wheat Whiskey and non-Van Winkle wheated bourbons, wheat seems to be pretty hot and spicy. When I first tried the Parker's 13 Year Old wheated bourbon, I expected it to be soft, elegant and multi-layered. It wasn't. It was big, hot, doughy and spicy.
Which brings me onto Reservoir Wheat. This is from Year 16, Batch 7, Bottle 149. Chestnut brown in the glass. On the nose it has something characteristic of the distillery, which I'd describe as peppery and youthful sweet fragrant spiciness. Also getting doughy wheat, toffee, nice soft oak and char, individual spices like cinnamon, something exotic and perfumed, Eastern spice, slight floral, red fruits. So much in the nose on this. With the taste it's young and hot wheat. Spicy, doughy, sweet, alcohol, oak, barrel char, caramel, toffee, red fruits. Finish is long lingering wood, Eastern spices, toffee. Lots of nice layers in this.